One thing I missed when I wasn’t able to eat grains was pancakes. I missed what I knew to be a “normal” Sunday breakfast. Bacon, eggs, fluffy pancakes and fruit. This became my new Sunday breakfast recipe, I know you will enjoy it too.

It’s very similar to my old wheat pancake recipe, but this is made of all almond flour instead. Even without the gluten the result if a fluffy cake. I have tried a few different recipes and they all turned out so flat. They stuck to the pan and by the time it was all said and done they looked like mangled, burnt, crapes. Imagine my disappointment; Sunday morning bad pancake hot dish. Not any more though!

I use cast iron for almost everything in the kitchen, if not that, it’s pottery or stainless steel. I’m sure this recipe would turn out great on a good non-stick pan but I don’t have them, so, good luck. I don’t use stainless for this recipe either. A good, well-seasoned cast iron pan with a little butter in the bottom will turn out the most beautiful pancakes from any recipe.

The kefir in this recipe was another act of desperation; no milk and had to have pancakes. It can be substituted for yogurt in equal amount. If you plan to use milk or buttermilk you will need to do a little more adjusting.

I really like molasses cookies. After starting the Specific Carbohydrate Diet (SCD) last summer, I have really been missing cookies. These cookies don’t fit the diet because of the molasses, however they can be made with all honey rather than honey and molasses! They aren’t exactly the same as a traditional molasses cookie with the honey but they aren’t the same without brown sugar and wheat flour either so I don’t get too worked up about it. They are however, the best replacement I have thought up so far.

GF Molasses Cookie

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GF Molasses Cookie

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Ingredients

1/4cupButter

1eachEgg

3tbspMolasses

1/2cupHoney

1/4tspKosher Salt

1/2tspBaking Soda

1 1/2tspCinnamon

1 1/2tspGinger

1/4tspCloves

2 1/4cupAlmond Flour

Servings:

Instructions

Combine everything.

Mix well and refrigerate while the oven preheats to 350 degrees.

Scoop the dough onto a well buttered cookie sheet and bake for 8-12 minutes.

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Honey Spice Cookie - SCD

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Honey Spice Cookie - SCD

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Ingredients

1/4cupButter

1eachEgg

3/4cupHoney

1/4tspKosher Salt

1/2tspBaking Soda

1 1/2tspCinnamon

1 1/2tspGinger

1/4tspCloves

2 1/3cupAlmond Flour

Servings:

Instructions

Combine everything. Mix well.

Refrigerate while the oven preheats to 350 degrees.

Scoop the dough onto a well buttered cookie sheet and bake for 8-12 minutes.

I love bold fall flavors all year long; cinnamon, cardamom, molasses and pumpkin just to name a few. Come mid March I’m ready for any sign of spring. This year its pie. If you haven’t tried making my homemade yogurt yet, now is the time. I found a recipe in an old church cookbook (I kinda have a thing for those), and gave it a try. I ended up changing a few things. It’s a very easy recipe and will use up some whey too.

Here are two versions of my recipe. The first is a traditional pie, wheat crust, cornstarch thickener, cream of tartar in the merengue topping. The second is a grain-free, SCD version. I have a hell of a time getting the SCD version to look as pretty as the traditional because the filling doesn’t set up until after the topping has been added and baked. It’s kind of disappointing but it still tastes like traditional lemon merengue, which is really nice!

Honey Lemon Whey Pie

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Servings

1pie

Servings

1pie

Honey Lemon Whey Pie

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Servings

1pie

Servings

1pie

Ingredients

Crust

2 1/2cupWhole Wheat flour

1 cupButtercold and cut in small chunks

1 tspKosher Salt

1/3-1/2cupWatercold

Filling

1 1/2 cupFresh Whey

1 cupHoney

3 1/2 tbspCornstarch

3 eachEgg Yolkssave the whites

2 tbspButtermelted

1/2 tspKosher Salt

1/4 cupFresh Lemon Juice

2 tbspLemon Zest

Topping

3eachEgg Whites

1/4 tspCream of Tartar

1/4 tspKosher Salt

1/2 tspPure Vanilla Extract

6 tbspSugar

Servings: pie

Instructions

Crust

Combine the flour and salt. "Cut" in the butter using a pastry blender or fork

Add a very little bit of water at a time. Knead the dough lightly while adding the water.

When the dough comes together, stop adding water.

Let the dough rest in the refrigerator for 15 minutes.

Roll the dough about a 1/4 inch thick and place in your pie tin.

Bake at 375 until lightly browned.

Filling

Combine 1/2 cup whey with the cornstarch and set aside.

In a sauce pan combine 1 cup of whey with the honey. Bring to a boil and add the cornstarch and whey.

Stirring constantly until it thickens.

Mix the remaining ingredients except the egg yolks.

Temper the egg yolk mixture and combine.

Cook for another 2 minutes.

Pour into the pie crust.

Topping

In a stand mixer whip the egg whites until frothy.

Add the remaining ingredients as the mixer is on low.

Turn to medium high and whip until shiny peaks form.

Gently top the lemon filling with this.

Bake at 350 for 12-15 minutes.

Cool before serving.

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Lemon Whey Pie -SCD and Gluten Free

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Servings

1 pie

Servings

1 pie

Lemon Whey Pie -SCD and Gluten Free

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Servings

1 pie

Servings

1 pie

Ingredients

Filling

1 1/2cupFresh Whey

1 cupHoney

1packetGelatinunflavored

3 eachEgg Yolkssave the whites

2tbspButter

1/2 tsoKosher Salt

1/4cupFresh Lemon Juice

2 tbspLemon Zest

Topping

3 eachEgg Whites

1/4 tspKosher Salt

1/2 tspVanilla

3 tbspHoney

Crust

1 1/2cupAlmond Flour

3 tbspButtermelted

1/4 tspKosher Salt

1eachEgg

2 tbspHoney

Servings: pie

Instructions

Filling

Combine 1/2 cup of whey and the egg yolks and set aside.

In a sauce pan, bring 1 cup of whey, butter, salt, lemon juice, and lemon zest to a boil.

I had heard of Kimchi before but never really thought twice about it or had any interest in trying it until a couple years ago. I was working at The Toasted Frog in Bismarck, ND (if you’ve never been there you should go!) and the chef Travis made some. Now, I was never the first one to try many new foods; I liked my cheese burgers. I was also not a huge fan of fish. But, Travis was an amazing chef, so I had faith I would like almost anything he made. I now like and cook all sorts of fish, as well as other foods that were never on my grocery list; kimchi is one.

Kimchi is a spicy sauerkraut type dish from Korea. Beachu (cabbage) kimchi is what I made. I’m sure mine is not the “true” recipe but it turned out good and for growing up in northern Minnesota I’d say it’s a pretty ok version. It can also be made with a variety of other vegetables but as usual I used what I had in the garden. (This was one of my fall projects I never got around to sharing.)

Baechu Kimchi

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Baechu Kimchi

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Ingredients

1lblb. Bok Choi

1lblb. Napa Cabbage

2eachlarge Carrots

Radishesequal to the amount of carrots

1eachmedium Onion

2eachShallots

8eachGarlic cloves

6eachHot Chili Peppers

1/4cupgrated Fresh Ginger

1/2cupKosher Salt

Servings:

Instructions

Using Kosher Salt (I think sea salt is usually recommended, but I didn't have any on hand), make a brine of about 8 cups of water to 1/2 cup of salt.

Coarsely chop the cabbage, carrots and radishes. Place these in your crock and cover with the brine.

Using a weight (heavy plate, jar, clean rock) weigh down the vegetables and let them sit over night.

Strain and reserve the brine.

The next day slice the onion and shallots.

Smash the garlic, grate the ginger and finely chop the peppers.

Add all of this to the crock again applying the weight.

Add some of the brine back in, just enough to cover the vegetables.

Place a flour sack towel over the top and all to ferment as you would when making sauerkraut.

Once it has fermented to the strength of your liking put the kimchi in clean jars in the refrigerator.

You can can this but you will loose a lot of the health benefits. It keeps for a very long time in the refrigerator.

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Welcome!

WildFlower Farm is a humble little farm in Puposky, Minnesota. Its home to our family and a variety of barn yard animals. This is where I traded my chef hat for a straw hat and began to farm. After years of a career as a professional pastry chef and bakery owner it was time for a change of pace. My love for baking lead me to a love of good food and grains.
My journey has been amazing and is coming full circle as I am able to plant the seed, harvest the fruits and feed my family. I have been truly blessed with a supportive husband and a growing family to share this adventure with.